Old-Fashioned Homemade Gluten-Free Granola

byBlessed Beyond Crazy

I personally love a flavorful, versatile recipe such as this Old-Fashioned Homemade Granola. It’s easy to make and provides a quick and tasty breakfast or afternoon snack. This granola also adds delicious flavors and crunch when served as an ice cream topping, mixed with yogurt or sprinkled on Berry Spinach Salad or Strawberry Spinach Salad.

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Old-Fashioned Homemade Gluten Free Granola naturally begins with old-fashioned rolled oats.To make this recipe, I usedBob’s Red Mill Gluten Free Extra Thick Rolled Oats. I like using extra thick oats because they provide more texture and substance and work well with the other ingredients.

Toasted oats with dried blueberries, dried cranberries, chopped almonds and pecan, sunflower seeds and hemp seeds. This picture shows the granola right before placing it in the oven.

The first step is to combine oats with melted butter and a little canola oil. Once the oats are coated, pour the mixture into ajelly roll panlined with parchment paper. Bake for 10 minutes in a preheated 350 degrees F oven (stir the oats after the first 5 minutes).

Remove the oats from the oven, add the remaining granola ingredients and drizzle the hot syrup mixture over top. Toss mixture until the oats are coated, then return granola to the oven and bake another 30 minutes; stir occasionally.

Baked Granola

Allow the mixture to cool for 5 minutes, then stir to break apart. Allow granola to cool completely before storing.

The granola stays fresher longer if stored in Mason jars (with lids and bands on) versus plastic containers and is best when used within one week.

Granola keeps well up to one week in an airtight glass jar.
Feel free to add mini dark chocolate chips, peanut butter chips or mini M&M's to the cooled granola before storing.
This granola makes a yummy DIY gift too!

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